sharing recipes from one generation to the next
I don’t care for breakfast cereal in any way, shape or form, probably a hangover from childhood when “tasteless but good for you” products were new to the market . Occasionally in winter I cook some oatmeal porridge at breakfast time and I’ll enjoy it servedwith mashed banana, a dollop of natural yoghurt and a drizzle of maple syrup. My chief taster on the other hand enjoys muesli 365 days of the year, even chooses muesli if we decide to eat breakfast in a cafe. I look at commercial muesli from time to time when I shop and balk at the sugars, fats and preservatives in some packs, the minimal variety of ingredients in others, but what really motivates me to make Mal’s Feelgood Muesli was the price difference between a quality commercial cereal mix and that which I could make at home. To make this recipe will take 10 mins from the time you start to the end of clean up. It makes enough muesli for 2 people to have ½ cup measure each for breakfast for 2-3 weeks. Delicious, nutritious, and yummy if served with fresh fruit and yoghurt.
1 x 700g bag multigrain porridge mix or oats
1 cup puffed amaranth
3 cups puffed millet
3 cups puffed rice
1/4 cup linseeds
1/2 cup oat bran
1 cup sunflower seed
1 cup pumpkin seeds
1 cup sultanas
1 cup whole raw almonds, roughly chopped
In a large bowl, mix everything together. Store in an airtight container.